Ganache Patisserie: Marron et chocolat

marron et chocolat
Marron et chocolat: mocha brownie biscuit, praline crunch, chestnut-whisky mousseline, chestnut cake, dark chocolate ganache, chocolate velvet aspect, icing sugar dust.

The foundation of mocha brownie biscuit is delightfully dense, slightly chewy and oh-so-chocolatey. The thinnest possible layer of hazelnut praline crunch lies between the brownie and a layer of chestnut-whisky mousseline that’s so light it tastes like chestnut air.

The middle layer is a chestnut cake made with almond flour, so it’s slightly nutty and perfectly moist, with good chestnut flavour. Add in another layer of mousseline, and then diagonally-piped dark chocolate ganache. It tastes like it was made with chocolate from Venezuela: slightly fruity, with citrus notes.

The whole thing is finished with a “velvet aspect”, a fancy technique where chocolate is diluted with cocoa butter, heated, and sprayed onto a very cold dessert. It creates a surface that looks like velvet, hence the name. A light dusting of icing sugar gives a subtle but classy finish.

The dessert has a lovely flavour profile, starting with chesnut, mellowing to the hazelnut praline, and finishing with dark chocolate undertones. There’s a nice mixture of chewy (brownie), creamy (mousseline) and crispy (hazelnut praline) textures. Well-designed, well-executed…well done!

Ganache Patisserie
1262 Homer Street
Vancouver, BC
Ganache Patisserie on Urbanspoon

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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